Jack Daniels Sugar Cookies Recipe

Jack Daniels Sugar Cookies Recipe

I'm looking for a recipe for Jack Daniels cookies. The cookies are basically a sugar cookie with Jack Daniels. They have a glaze of powdered sugar and Jack Daniels and I'm guessing milk. I remember a friend of mine making them, so I know they exist. I think they were made with Jack Daniels, but it could have been just any type of whiskey.

Form into small balls (about 1-2 tablespoons each) and roll in powdered sugar.

Place cookies on ungreased baking sheet and bake for 10-15 minutes, until almost no indentation remains when touched.

They will be soft when taken from the oven, but will crispen when cooled.

Bake for closer to 10 minutes if you like a softer cookie, closer to 15 for crispy ones!

If you want, sprinkle with a little more powdered sugar before serving.

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Jack Daniel's Cookie Recipe

-----------------------Jack Bourbon Balls

RECIPE TO TRY WHEN YOU'RE EXPECTING THE IN-LAWS. Yes it's for laughs.

A real comfort food! I wanted to share with all my friends here at zaar.

My DC sent me something like this very much tweaked.

The real recipe is Bourbon (Rum) Balls (No Bake Cookies) recipe

1 cup powdered sugar

3 tablespoons light Karo syrup

2 1/3 tablespoons cocoa

3 cups vanilla wafers, crushed

1 cup pecans, chopped fine

1/2 cup bourbon (plus 1 bottle Jack Daniel's Whiskey)

powdered sugar, for coating the cookies

Sample the Jack Daniel's to check quality. Place wafers and pecans in food processor and and pulse till crumbly. Check the Jack Daniel's again, to be sure it is of the highest quality, pour one level cup and drink. Pulse the processor. Add remaining ingredients and pulse till smooth. Add some more booze if you want! Like who wouldn't want any more. Company's coming! At this point it's best to make sure the Jack Daniel's is still OK, try another shot or 2 just in case. Dump the mass of brown stuff into a bowl or onto work sirface. Hic-cup! Sample the Jack Daniel's two give you srenghttt. make into balls about 1 in rondd. Make sure the Jack Daniel's didnt go bad give erself nother sqig. Hic-cup Now Roll eerrself in powdered sugar and chill. This mixture is sticky, so keep finger and palms of hands moist with Jack Daniel's while shaping cookies making sure to lick those fingers. Was that the door bong? Don't ya feel ya can take on the world?

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Bourbon/Rum Balls

1 (12 oz.) box vanilla wafers

3/4 c. powdered sugar

2 c. pecans, finely chopped

1/3 c. cocoa

1/3 c. light corn syrup

1/3 c. rum

1/3 c. bourbon

Mix together light corn syrup, rum and bourbon. Grind vanilla wafers very fine in a food processor; add pecans, powdered sugar and cocoa. Then add the syrup, rum and bourbon mixture. Mix all ingredients well; let cool in refrigerator about 45 minutes. Shape into 1-inch balls and roll in powdered sugar. Place in airtight container and store in refrigerator up to one week. Make a few days in advance of serving. Makes about 5 dozen.

Cook's notes: I have used Jack Daniel's or Southern Comfort in this recipe.

This year I learned a new technique so as not to get hands so messy. Dip the cooled mixture out with 2 teaspoons onto waxed paper. Then spray the balls with butter spray and then form into smooth balls before rolling in the powdered sugar. Be sure and store in refrigerator.

From the kitchen of Polly Romine, Lake Tansi Village

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Jack Daniel's Chocolate Chip Pecan Pie

Author/Submitted by: By Robert Zielinski, Executive Pastry Chef,

The Mansion on Turtle Creek, Dallas, Texas,

http://www.jackdaniels.com/

Servings: 8

Ingredients:

3 eggs, extra-large, lightly beaten

1 cup sugar

2 tablespoons unsalted butter, melted

1 cup dark corn syrup

1 teaspoon vanilla

1/4 cup Jack Daniel's Tennessee Whiskey

1/2 cup semisweet chocolate chips

1 cup pecans, whole

1 10 inch pie crust

Directions:Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. ----------------Jack Daniel's Chocolate Chip Praline Cake/Hot Buttered Whiskey Glaze

Servings: 12

Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter or margarine, (2 sticks)

2 cups firmly packed brown sugar

4 eggs

1/2 cup Jack Daniel's Tennessee Whiskey

1/4 cup water

6 ounces chocolate chips

1 cup chopped pecans

Hot Buttered Whiskey Glaze

1/4 cup butter

2 cups confectioner's sugar

1/3 cup Jack Daniel's Tennessee Whiskey

1 teaspoon vanilla

Directions:Preheat oven to 325F. Grease the bottom of a 13x9x2-inch baking pan. Combine flour, baking powder and salt; set aside. Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with chocolate chips and pecans. Bake 50 to 55 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool about 15 minutes; drizzle with glaze.

Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker...you can find these very cheap!

Directions:In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred.Set aside.

Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch springform pan.

Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled.

Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings.

Fudge Brownie Batter In large microwave-safe glass bowl, combine unsweetened chocolate with butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in eggs, sugar and vanilla until thoroughly blended. Stir in flour, blending well. Stir in walnuts, if desired. Spread evenly over partially baked cheesecake.

Chocolate Ganache In large microwave-safe glass bowl, combine chocolate chips and whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in Jack Daniel's whiskey and corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.

Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture—it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.

Orange Bourbon Butter:

8 tablespoons (1 stick) unsalted sweet butter, softened

1 tablespoon bourbon (recommended: Jack Daniels)

2 tablespoons orange zest

Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.

Yield: 8 servings---------------------------

Spiced Pecans:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground fennel seed

1/2 teaspoon ground star anise

1/2 teaspoon finely ground black pepper

1/2 cup pecan pieces

1 egg white, beaten until foamy

Preheat oven to 350 degrees F.

In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.

Yield: 8 servings

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Allow the frozen whipped topping to soften in the refrigerator for 4 hours before preparing this recipe.

Peel the bananas and slice about 1/4" thick, then set aside.

In a large bowl, combine the pudding mix and milk, whisking until it's creamy and starting to thicken. Add the dessert topping and sour cream and whisk until well combined.

In the bottom of a large serving bowl, place a layer of vanilla wafer cookies, then a layer of banana slices, then 1/3 of the pudding mixture. Use a spatula to spread the pudding evenly over the bananas. Repeat for two more layers.

Cover with plastic wrap and refrigerate until ready to serve. Garnish with extra cookies around the edge of the bowl and maybe a few banana slices arranged in the middle.